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Food Safety > FOOD PROCESSING > Flashcards

FOOD PROCESSING Flashcards

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1
Q

WHY PROCESS FOODS?

A
  1. EXTEND SHELF LIFE
  2. MAINTAIN SENSORY PROPERTIES
  3. MAINTAIN OR IMPROVE NUTRITIVE PROPERTIES
  4. ENSURE SAFETY
  5. MAKE MORE CONVENIENT
  6. BOTTOM LINE: $$ (ECONOMIC VALUE)
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2
Q

HEAT PROCESSING

A

Use of high temperatures to destroy enzymes

and microorganisms that could reduce quality and/or safety of food

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3
Q

What type of HEAT PROCESSING

A

BLANCHING
PASTEURIZATION
COMMERCIAL STERILIZATION
STERILIZATION

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4
Q

A mild heat treatment that primarily destroys
enzymes and reduces microbial load (does not necessarily kill pathogens), further preservation methods needed to extend shelf life.

A

BLANCHING

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5
Q

A mild heat treatment used primarily to destroy pathogenic organisms but it also destroys enzymes and reduces microbial load.

A

PASTEURIZATION

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6
Q

Example of BLANCHING

A

Vegetables, frozen, canned

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7
Q

PASTEURIZATION

Requires an addition preservation method to extend shelf life example

A

refrigeration, drying

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8
Q

STERILIZATION

A
  • A very severe heat treatment that destroys all microorganisms.
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9
Q

A severe heat treatment that destroys pathogenic and many microorganisms that could spoil food.

A

COMMERCIAL STERILIZATION

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10
Q

COMMERCIAL STERILIZATION Extends shelf life, room temperature stable example

A

.canned foods

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11
Q

METHODS OF HEAT TRANSFER

A

CONDUCTION
CONVECTION
RADIATION

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12
Q

Heating of solids; Slow heating; Heating of fixed molecules in a row.

A

CONDUCTION

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13
Q

CONDUCTION Examples

A

spoon in sauce pan.

Solid pack pumpkin in a can.

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14
Q

Faster heating of liquids and gas; Hot liquids and gasses raise, cooler portions sink, creating a flow or
current.

A

CONVECTION

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15
Q

Examples of CONVECTION

A

forced air heating in houses; Canned juices.

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16
Q

Electromagnetic

waves.

A

RADIATION

17
Q

RADIATION Two general types:

A

1- Heat radiation from a heat source.

2- No heat radiation that causes the food to heat up.

18
Q

No heat radiation that causes the food to heat up

such as

A

1- Microwaves
2- Irradiation that does not transfer heat: Gamma
rays, x-rays, electrons (E-beam), Ultraviolet).

19
Q

Heat radiation from a heat source.

A

Flames:
campfire, hot dogs, hamburgers, BBQ.
Infrared.

20
Q

FACTORS INFLUENCING CHOICE OF HEAT TREATMENTS

A
  1. Type of food
  2. Level of contamination
  3. Presence of oxygen
  4. Heat resistance of organisms or enzymes
  5. Heat penetration
  6. Packaging material
  7. Size of container
  8. Sensory qualities desired
21
Q

In medium & low acid (>4.5 pH) Foods, the canning process is designed to kill

A

C.Botulinum.

22
Q

Low acid

A

5.0 - 6.8.

Meat, dairy, vegetables

23
Q

Medium acid

A

4.6 - 5.0.

Soups, vegetables

24
Q

Acid

A

3.7 - 4.5.

Fruits

25
Q

High acid

A

2.3 - 3.6

Citrus fruits, berries

26
Q

OBJECTIVES BLANCHING OF FRUITS AND VEGETABLES

A
  1. Inactivate enzymes
  2. Lower microbial load (combination of rinsing action and heat)
  3. Aids in packaging – wilts vegetables and removes respiratory
    gases
  4. Removes dirt, leaves, etc.
  5. Aids in peeling
27
Q

Inactivate enzymes

A

A. Metabolic B. Maintain color C. Texture D. Flavor

E. Nutritive value

28
Q

GREEN BEANS: Become mushy upon high heat treatment. Therefore, one way to keep them firmer is to

A

activate Pectin Methyl Esterase (PME)

29
Q

DRY BEANS: Must be partly rehydrated before

A

blanching

30
Q

ADEQUACY OF BLANCHING:

A 
Enzyme tests:
•  Peroxidase
•  Catalase 
•  Lipoxygenase 
Physical: 
•  Wilting 
•  Color
31
Q

PASTEURIZATION Used for

A

milk, liquid eggs, fruit juices

and beer.

32
Q

Function of PASTEURIZATION

A

 Destroy pathogens
 Reduce microbial load
 Inactivate enzymes
 Extend shelf life

33
Q

Low-Temperature Long-Time

pasteurization (Vat):

A

145° F (62.8° C) for

30 minutes

34
Q

High-temperature short-

time (HTST) :

A

161° F (71.7° C) for 15
seconds
• 191° F (88.3° C) for 1 second • 194° F (90° C) for 0.5 second

35
Q

Ultra-high temperature (UHT):

A

275-284° F (135 to 140° C) for a few seconds

36
Q

CREAM

A

150-155° F (65.6-68.3° C) For 30 minutes

166-175° F(74.4-79.4° C) For 15 seconds

37
Q

EGG PASTEURIZATION: Based upon

A

killing and preventing growth of salmonella

38
Q

MILK PASTEURIZATION: Based upon

A

T.B. Microorganism

39
Q

Liquid eggs PASTEURIZATION heated to

A

140-144° F(60-62° C) and held for 3.5-4.0 minutes

Food Safety (11 decks)

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